EGGS PEAK?

You are looking through some recipes for desserts. Some ask for egg whites to be beaten to a soft peak, and some ask for a stiff peak.

How can you tell which is which???

To produce a soft peak, mix the egg whites only in a clean glass or metal bowl with a rotary beater or mixer. Occasionally stop and pull out the beaters. When you have reached Soft Peak the egg white will pull straight up, and then gently fall over a bit forming a curl.

You have reached a stiff peak when you pull the beaters out and the peaks will stand up straight and stiff with out any curl.